It’s that time again, Turkey Brine Time.
Here is my standard recipe which I added to this year. Additions in italics.
As of Monday evening, turkey is marinating.
1 head garlic, cloves separated and crushed
2 cups Kosher salt
2+ cups brown sugar
10 grams (one small container) thyme
5 grams rosemary
8 Bay leaves, crushed
6 grams crushed sage
12+ Allspice berries, crushed
12+ Juniper berries, crushed
12+ Cloves, crushed
2+ T. black peppercorns, crushed
1 cup fresh orange juice
1 apple, cut in pieces
1 large habanero pepper, cut up
1/2 gallon cinnamon cider
Zest, pulp and juice of one orange
Cut the orange into pieces and add to mixture
Mix well, bring to boil.
To a clean, 5 gallon bucket, add 1+ gallons water
Add heated mixture to 5 gallon bucket, stir well.
Rinse the turkey (23.5 lb this year!) and remove the neck and bags of organs.
Immerse turkey into bucket, making sure all cavities fill with brine mixture.
Cover tightly and place bucket in garage or other cold area.
I used to brine for 24 hours. Last year I got an early start and immersed for 48 hours for extra delicious flavor. It did not disappoint. This year it will be about 50 hours.
The meat is extra tender and juicy and bursting with flavor. The gravy is perfectly seasoned. We’ll see how/if the new additions change anything.
You still have time! Do it now!